Curried Chickpeas & Sweet Potato Dinner Bowl

Healthy Recipes

Serves: 1
Prep & Cooking Time: 30-50* minutes (*Dependant upon cooking methods used!)

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, protein, fibre, calcium, iron, magnesium, potassium, zinc and is low in salt, sugar and saturated fats!

Who doesn’t love a great (healthy!) salad bowl- especially one that contains chickpeas and a fantastic curry flavour?! Well here’s a lovely, simple and versatile recipe that provides just that; chickpeas…check, enticing curry flavours…check, fantastic colours and a lovely crunch factor…of course! 😀

We used some leftover roasted sweet potato, but feel free to use any of your favourite seasonal salad vegetables, or any leftover roasted or steamed vegetables you might have knocking around! It’s worth noting that when you use curry paste straight from the jar, it tastes realllly spicy!…So adjust the quantity to your own preferences!

We have no doubt that this light and delicious curried-salad option is perfect for those summer days ahead! #getreadyfortheheatwaveUK #stayhydrated #SPF50 #alwayswearsunglasses



+++++++++++++++++++++++++70g     Sweet potato
+++++++++++++++++++++++++40g     Kale
+++++++++++++++++++++++++150g   Cooked chickpeas
+++++++++++++++++++++++++80g     Green bell pepper
+++++++++++++++++++++++++30g     Red onion
+++++++++++++++++++++++++60g     Salad tomato
+++++++++++++++++++++++++16g      Radishes
+++++++++++++++++++++++++1/2       Lemon
+++++++++++++++++++++++++3g        Extra virgin olive oil
+++++++++++++++++++++++++3g        Curry paste (we used masala!)
+++++++++++++++++++++++++3g        Pumpkin seeds (unsalted)
+++++++++++++++++++++++++             Salt and Ground black pepper



1. Heat the oven to 200C/400F. Wash and scrub the potato. Pierce the flesh several times with a fork. Place it onto a baking tray. Spray it with low-fat cooking oil. Bake in the oven for 30-40mins or until tender. Remove. Allow it to cool slightly and then chop it into bite-sized pieces.

Tip: If you are lacking time (or can’t stand the heat in the kitchen!), you could dice the potato (into bite-sized cubes) and place it on a baking tray under a heated grill for about 15-20mins, OR wrap the potato in a piece of kitchen paper and cook it in the microwave for 4-5mins (or until tender).

2. Wash and then place the kale into a streamer pot. Bring to a boil. Simmer and steam for about 5mins or until tender. Drain.

3. In the meantime, open, drain and rinse the chickpeas (if applicable). We used some of our prepared slow cooker ones!

4. Wash, remove the stem, de-seed and then chop the bell pepper into cubes.

5. Peel and finely slice the onion (dice if preferred!).

6. Wash, remove the stem and dice the tomato.

7. Wash, remove the stalk and then thinly slice the radish.

8. Wash the lemon; grate some zest, slice in half and then juice half of it.

9. Place the chickpeas into a small bowl. Pour over the lemon juice and oil. Add the curry paste. Mix to thoroughly coat.

10. Place the potato, kale, bell pepper, onion, tomato, radish and lemon zest into a large serving bowl. Throw in the chickpeas and scatter over the seeds.



Toss the salad together. Taste and season as necessary.





Here’s another version that we’ve previously made!

Curried chickpeas, garlicky kale and broccoli with some fresh salad veggies. 🙂

Banana Bread

Healthy Recipes

Serves: 8
Yields: 12-16 slices
Prep: 10 mins
Baking Time: 45-55 mins

Baking Equipment: Food processor(*optional), two mixing bowls, one spatula, one fork, 2lb non-stick loaf tin, measuring cups + spoons, kitchen foil, cake tin liner(*optional), toothpick or skewer.

Well, summer has officially arrived! With these hotter and humid days lurking, the thought of turning on your oven for very long can be out of the question…but so can eating perfectly ripe bananas!

If your house is like ours, your bananas will go from from green to black in a matter of days… and unless you have some super keen banana eaters in your house, or manage to freeze some before they become covered in sugar spots, you’re bound to have some super sweet (and black) bananas; banana bread just always seems like the perfect solution! #nomorefruitflies

Just freeze these black bananas for future muffins, breads or cakes… or you could start peeling them and get baking now!

Try making our delicious DF, GF and plant-based banana bread! It’s dense but still light and moist; no crumbly GF breads in sight! For a twist, try adding different spices, nuts, some dried fruits or a little cocoa or cacao powder for a healthy chocolate taste! 

Warning! The smell of baked banana bread will fill your entire house, it’s unavoidable so prepare to share   cry eek or bake two loaves instead! big grin



+++++++++++++++++++++++30g       Walnut halves
+++++++++++++++++++++++75g        Porridge oats
+++++++++++++++++++++++225g      Plain GF flour
+++++++++++++++++++++++1tsp.       Baking powder
+++++++++++++++++++++++1/4 tsp.  Baking soda
+++++++++++++++++++++++1/4 tsp.  Xanthan gum
+++++++++++++++++++++++3g          Ground cinnamon
+++++++++++++++++++++++               Salt (a pinch!)
+++++++++++++++++++++++5             Medium ripe bananas (*500g of banana flesh!)
+++++++++++++++++++++++60ml      Rapeseed oil (+ a little extra for greasing)
+++++++++++++++++++++++30g        Dark brown sugar (*optional/ or use your favourite!)



1. Heat the oven to 200°C/400°F. Grease a loaf tin with a little oil. Tip: to save on calories (and greasy dishes!), line the tin with a rectangular cake tin liner instead.

2. Place the nuts into a food processor; process until a desired consistency is achieved (we ground ours into a powder!). Tip: if you don’t own a food processor, gently chop and crush them them on a chopping board. Also, if you are using large pieces of nuts, coat them in a little flour, it will help prevent them from sinking to the bottom of the pan during baking! Transfer the nuts into a large mixing bowl.

3. Add the oats, flour, baking powder, baking soda, xanthan gum, cinnamon and salt into the bowl of nuts. Stir with a spatula to thoroughly combine. Tip: if preferred, sift these ingredients (apart from the oats) into the bowl to quickly remove any lumps.

4. Peel and place the bananas into a separate mixing bowl. Mash them with a fork. Pour in the oil. Whisk together.

5. Make a ‘well’ in the centre of the flour mixture. Tip: check out our banana berry muffin post if you need a visual aid. Pour in the wet banana mixture. Fold together with a spatula until thoroughly combined.

6. Pour the batter into the loaf tin. Shake and knock the tin (gently!) on your counter top to help evenly distribute the mixture and to expel any air bubbles. Tip: if you do not own a loaf tin, use a muffin tin (with liners) instead; reduce the baking time accordingly.

7. Place the tin into the oven. Bake it for approx. 45-55 mins or until lightly browned and cooked through. Tip: the bread is cooked when a skewer or toothpick is inserted into the centre and comes out clean. Also, try covering the bread with some kitchen foil if it’s browning too quickly (we did this for the last 20/25 mins).

Remove it from the oven. Allow it to cool in the tin for 10 mins before removing. Best served once cooled.


Ours took 55mins to bake. 🙂

1/3 eaten and 2/3 frozen! 😀


Store any leftovers in an air tight container; best consumed within 2-3 days. Alternatively (once it has cooled!), slice, store and freeze it in an air tight container; defrost and consume within 1-3 months (but if your like us, it will be gone before that!).